| Prep: 15 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 254 | 16g | 4g | 5g |
| sugars | fibre | protein | salt |
| 1g | 2g | 28g | 1.2g |
Why I Love Bangladeshi Shorshe Bata Maach
Today, I want to share one of my global favorites – the Bangladeshi classic, Shorshe Bata Maach. This dish is a culinary passport, allowing our taste buds to embark on an exotic journey to South Asia, without leaving the comforts of our kitchen. In the midst of my usual affair with Caribbean and Spanish cuisine, this dish stands as a dear interlude, complementing my love for vibrant flavors and aromatic spices. It also lets me venture out of my comfort zone, exploring diverse culinary landscapes outside my Cuban-Spanish heritage.
Bringing a World of Flavor to Your Plate
Shorshe Bata Maach is a melange of intriguing flavors, colors, and textures. The curried fish dish is prepared with Rohu or Trout, coated generously in a mustard-green chili paste, then simmered with turmeric, Nigella seeds and other punchy spices. Although very different, it reminds me of the intense richness of the Spanish ‘Bacalao a la Vizcaína’ or the Caribbean ‘Escovitch Fish’ that I’ve grown up with.
The artistic concoction of all these ingredients results in a bold dish vibrant with flavor, color, and aroma. The pungent mustard, the heat of the green chilies, earthy turmeric, and mysterious Nigella seeds weave together a taste narrative that is unique to Bangladeshi cuisine. The optional sugar balances the spices and gives a sweet twist to the tangy-spicy saga. Celebrity chef Farhana Sahibzada, known for her South Asian delights, attests to the intricate interplay of these flavors in Bangladeshi cuisine.
A Tangy Affair
The tangy and vibrant flavors of Shorshe Bata Maach pair outstandingly with plain or pilaf rice, similar to some of my native Cuban dishes like ‘Ropa Vieja’. I personally love it with Ghee Rice. This nuanced dish brings out the flavors even more, perfect for a soulful, hearty meal. Whoever said exploring new cultures had to involve lengthy flights and expensive tickets forgot to mention the magic of culinary exploration. So why not try it yourself? Embark on a delicious journey to the heart of Bangladeshi cuisine with this enticing recipe.
Being a dance instructor, I often correlate the rhythm and harmony in dance with the symphony of flavors in cooking. And this recipe certainly does a perfect Pasodoble across your palate. From my kitchen to yours, I invite you to share this delightful discovery, transcend boundaries, and create new food memories. Happy cooking!
What You’ll Need
- 2 lbs Rohu or Trout fish, cut into pieces
- Salt to taste
- 1 teaspoon Turmeric powder
- 3 tablespoons Mustard oil
- 5 Green chilies, 2-3 for paste, rest for frying
- 1.5 tablespoons Mustard seeds for paste
- 1 teaspoon Nigella seeds (Kalonji)
- 1/4 teaspoon Turmeric powder for curry
- 1/2 teaspoon Red chili powder (Optional)
- 1/2 teaspoon Sugar (Optional)
- 2.5 cups of Water
Method
Step One
To start with, clean the fish and marinate it with salt to taste and 1 teaspoon of turmeric powder. Keep it aside for around 15-20 minutes.
Step Two
In the meantime, prepare the mustard paste. Soak the mustard seeds and 2-3 green chilies in a bowl of water for about 10 minutes. Now using a grinder or blender, grind these to a smooth paste. To get a finer paste, you may add a little water.
Step Three
Heat the mustard oil in a pan until it reaches its smoking point. Reduce the heat to medium and carefully slide the fish pieces. Fry them until they turn golden brown. Once done, take them out and put them aside.
Step Four
In the same oil, add the nigella seeds and let them splutter. Then slit the remaining green chilies and add them to the oil. Sauté for a few seconds.
Step Five
Now add the prepared mustard paste, turmeric powder, and red chili powder into the pan. Sauté for a couple of minutes. You may add sugar at this point, if you wish.
Step Six
After sautéing the spices, add water and bring it to a boil. Gently slide in the fried fish pieces. Cook covered on a medium flame for around 10-12 minutes or until the gravy thickens and the fish is cooked properly. Adjust the seasoning if necessary.
Step Seven
Your Shorshe Bata Maach is now ready. Serve it hot with steamed rice for a pleasant experience.
